Preparing the fish for use in Cuban Enchilado de Mariscos, or Mariscos Marinero, or Shellfish Stew. Whitefish in this case, but any good, fresh white fish will be fine.
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Join me Sunday November 14th – Thursday November 18th (if wine still available) at Grant’s Restaurant & Bar in West Hartford, CT for the first ever Smart Phone Wine Dinner. The menu will be embedded with QR Codes directing to inside info on the Sophenia Wines of Argentina and a world class menu. The price is $70 per person. I suggest you come early in the week due to limited supplies of these wines. To make your reservation call 860.236.1930 or go to www.billygrant.com
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www.DukanDietMenu.co Have you ever wondered why most French women appear to be so effortlessly chic and slender, whatever their age? The answer could lie in their diet. Not the olive oil and red wine Mediterranean diet so popular on the Continent, but a striking weight-loss programme that has been taking the country by storm. When eminent French nutritionist Dr Pierre Dukan introduced his Dukan Diet there ten years ago, the book rushed to the top of the French best-seller list and spawned an underground dieting revolution of 200 websites, forums and blogs. find out more at http
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Designing Menus for Chez Panisse with Artist, Designer, and Printmaker Patricia Curtan. Menus for Chez Panisse: This book is a collection of menus designed specifically for Chez Panisse. Menus were created in a variety of formats, which explains the larger trim to accommodate one, two, or three menus. Curtan includes wonderful anecdotes (about the restaurant, the people, the food, the occasions celebrated by the menus, and the process of designing and printing the menus). The book ends with an illustrated look at Curtan’s process (press, type, design, linoleum blocks, etc). Also, samples of linoleum blocks are scattered throughout the book.
www.repinteractive.com ; http ; www.facebook.com ; twitter.com ; REP Interactive ; Spago Beverly Hills co-founders Wolfgang Puck and Barbara Lazaroff. Spago Beverly Hills, the flagship restaurant of the Wolfgang Puck Fine Dining Group, continues to set the standard for cuisine, service and style, and is consistently recognized as the ultimate in fine dining. Managing Partner and James Beard Award-winning Executive Chef Lee Hefter creates imaginative seasonal menus that showcase the best of California’s produce and products. The menu includes Spago classics and a daily-changing selection of fish and produce of the season. Sommelier Christopher Miller’s comprehensive wine list and Pastry Chef Sherry Yard’s outstanding dessert menu complete an incomparable dining experience. Enjoy lunch, dinner and people-watching in a sophisticated, elegant, warm environment designed by Barbara Lazaroff. The kitchen — viewed through a giant wall of colorful, etched glass — is center stage for the art of dining. Original artwork and jeweled details surround the dining room and a beautifully landscaped garden patio is available year round. The restaurant offers two private dining rooms with a separate bar for receptions and functions. Spago Beverly Hills was awarded the 2005 Outstanding Service Award by the James Beard Foundation. In November 2007, The Michelin Guide announced Spago received two stars in the 2008 Los Angeles edition, one of only three restaurants in the city to win this …
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